About this wine
Vineyard and terroir
The grapes grow in the estate’s vineyards at an altitude of 180 m on sandy-clay soils. Cover crops are maintained between the rows and tilled into the soil every three to four years as a natural fertilizer. Green harvesting is practised.
Vinification
The grapes are harvested by hand at optimal ripeness, then crushed and gently pressed. The must ferments in stainless-steel tanks with frequent pump-overs and undergoes skin maceration.
Ageing
The wine ages for 12 months in one- to two-year-old French barriques.
Serving and pairing
Pair with roasted red meat, red meat served with sauce, or most Italian dishes.
